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Ingredients
  • subheading: For the roasted Butternut Squash:
  • 1 medium-sized butternut squash
  • 1 tablespoon olive oil or aquafaba
  • 1 teaspoon medium curry powder
  • ½ teaspoon salt
  • fresh cracked pepper
  • subheading: For the Curry:
  • 1 vidalia or yellow onion
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
  • 2 teaspoons medium curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons salt
  • 15 oz can of chickpeas
  • 15 oz can of unseasoned, diced tomatoes
  • 1 cup vegetable broth
  • 15 oz can of reduced-fat coconut milk
  • 1 tablespoon lemon juice
  • subheading: Garnish:
  • fresh cilantro
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